Ingredients

The following ingredients have 5 Servings
  • 3 ounces butter
  • 1 small onion (diced)
  • 3 ounces celery (diced)
  • 1 lb chicken breast (cut in half lengthways)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon chives (finely chopped)

Instruction

  • Place your pressure cooker over high heat.
  • Add the butter, onion and celery and saute until the onion turns translucent.
  • Add the chicken, salt, pepper and chicken stock and stir well.
  • Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
  • Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
  • Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
  • Place the pot over low heat and add the cream.
  • Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
  • Remove from the heat and serve topped with the chives.